The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat

Abstract

Yellowtail meat containing 0 (control), 1% and 2% NaCl weas boiled and stored at 0 °C, and changes in 4-hydroxyhexenal (HHE) and malon aldehyde (MA) contents were analyzed after 0, 1, 2, and 3 d. The HHE contents in all samples increased significantly after 3 d. The MA contents in the NaCl-containing samples were significantly higher than those in the control after storage.